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Autumn Harvest Chicken and Quinoa Bowl
Autumn Harvest Chicken and Quinoa Bowl

Autumn Harvest Chicken and Quinoa Bowl
A hearty and nutritious bowl featuring seasonal vegetables and lean protein.
Autumn Harvest Chicken and Quinoa Bowl

To provide a balanced meal with the remaining carbs required for the day, supporting recovery and energy replenishment.

Ingredients:
1
Servings
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 50
    g
     kale
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 2
    tbsp
     lemon juice
  • 20
    g
     pumpkin seeds
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Harvest Chicken and Quinoa Bowl
Instructions:
  1. Preheat oven to 200°C.
  2. Dice butternut squash and toss with half the olive oil, salt, and pepper. Roast for 25 minutes.
  3. Cook quinoa according to package instructions.
  4. Season chicken breast with salt and pepper. Heat remaining olive oil in a pan and cook chicken until golden and cooked through.
  5. In the same pan, sauté garlic until fragrant. Add kale and cook until wilted.
  6. Slice chicken and assemble bowls with quinoa, roasted squash, kale, and chicken.
  7. Drizzle with lemon juice and sprinkle pumpkin seeds on top.
Nutrition Per Serving 573 g Per 100g
Energy 604 kcal 105 kcal
Protein 45 g 7.9 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 5 g 0.9 g
Carbohydrates 55 g 9.6 g
Fat 25 g 4.4 g
  • 200
    g
     chicken breast
  • 100
    g
     quinoa
  • 150
    g
     butternut squash
  • 50
    g
     kale
  • 1
    tbsp
     olive oil
  • 2
    clove
     garlic
  • 2
    tbsp
     lemon juice
  • 20
    g
     pumpkin seeds
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat oven to 200°C.

Dice butternut squash and toss with half the olive oil, salt, and pepper. Roast for 25 minutes.

Cook quinoa according to package instructions.

Season chicken breast with salt and pepper. Heat remaining olive oil in a pan and cook chicken until golden and cooked through.

In the same pan, sauté garlic until fragrant. Add kale and cook until wilted.

Slice chicken and assemble bowls with quinoa, roasted squash, kale, and chicken.

Drizzle with lemon juice and sprinkle pumpkin seeds on top.

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